My family LOVES chili. They don't like the stuff in the can, but the homemade stuff is to die for. This recipe is amazing, but a little on the spicey side (I'd say a medium). If you'd like to tone it down, add more broth and beans and a little less chili powder. It's perfect for us though
This recipe comes from Rachael Ray. I have modified it a bit to make more and to be more freezer friendly.
- 1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan
- 3/4 pound chorizo (this is a Mexican sausage), chopped
- 2 pounds ground chicken
- 3 tablespoons chili powder, (3 palmfuls)
- 1 tablespoon ground cumin, (a palmful)
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 red bell pepper, chopped
- 1 can red beans (15 ounces), drained
- 1 can diced fire roasted tomatoes (28 ounces)
- Salt
- 4-8 cups chicken stock
- Heat a big, deep stock pot or dutch oven (I use an enameled French pot) over medium-high heat with 1 tablespoon EVOO. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5-6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the broth into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
- Cool completely and place in labeled freezer bags.
- On cooking day, warm up in a large stock pot.
- Serve with Fritos scoops or tortilla chips, dairy free cheese, and dairy free sour cream. You can also add green onions and cillantro to the top if your kids will eat it, mine won't.
- Cost: $11 for 8+ meals for our family of 5
- The Verdict (on a scale of 1-10): 10, a family favorite. We put this in 2 different freezer bags to break up the leftovers.
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